Smokehouse Maple Grilled Cauliflower Steaks with Paprika Cream (Appetizer) - Food & Beverage Magazine

Smokehouse Maple Grilled Cauliflower Steaks with Paprika Cream (Appetizer)

Calling all cauliflower lovers! Phuc Yea’s Chef Cesar Zapata is taking this food trend to sizzling new flavor levels with this recipe. Cut, trimmed and seasoned with an olive oil mix of minced garlic, McCormick® Grill Mates® Smokehouse Maple Seasoning and McCormick Culinary® Red Pepper. Crushed this grilled cauliflower dish is sure to make BBQ lovers enjoy this year’s hottest vegetable even more. Garnish and serve with fresh herbs and a lemon wedge for that extra summer touch.

Yield: 4 Servings

Ingredients:
Smokehouse Maple Grilled Cauliflower Steaks,
2 each Cauliflower, large heads
4 tablespoons Olive oil
1 each Orange, zested (save juice for yogurt sauce)
2 each Garlic cloves, finely minced
1 teaspoon Ginger, ground
2 tablespoons McCormick® Grill Mates® Smokehouse Maple Seasoning
¼ teaspoon McCormick Culinary® Red Pepper, Crushed
¼ cup Thyme leaves, fresh and picked
½ teaspoon McCormick Culinary® Sea Salt, French Mediterranean Fine Grind to taste
½ teaspoon McCormick Culinary® Black Pepper, Ground to taste
1 each Lemon, wedged for garnish

Paprika Cream
1 cup Plain yogurt
1 tablespoon McCormick Culinary® Smoked Paprika 
1 teaspoon Honey
1 each Orange, juiced
½ teaspoon McCormick Culinary® Sea Salt French Mediterranean Fine Grind to taste
½ teaspoon McCormick Culinary® Black Pepper, Ground to taste

 

Instructions:

For the Smokehouse Maple Grilled Cauliflower Steaks:

  1. Remove and discard the leaves from each cauliflower head, then trim the stem so that the cauliflower can lay flat on cutting board leaving core intact.
  2. Cut each cauliflower into thick “steaks” about ¾ inches thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, minced garlic, McCormick® Grill Mates® Smokehouse Maple Seasoning and remaining ingredients. Season with McCormick Culinary® Sea Salt French Mediterranean Fine Grind and McCormick Culinary® Black Pepper, Ground.
  3. Heat a grill to medium heat. Brush one side of each cauliflower steak with the olive oil mixture and place the brushed side down on a grill. Brush the top sides with the olive oil mixture and cook until tender and charred in spots, about 5 minutes per side.
  4. Toss extra florets in olive oil mixture and grill, turning often until charred and tender.

For the Paprika Cream:

  1. Place all ingredients in a bowl and mix well until incorporated.

For Serving:

  1. Place Smokehouse Maple Grilled Cauliflower Steaks, atop Paprika Cream and garnish with fresh herbs and a lemon wedge.

For more flavorful inspiration visit: www.McCormickForChefs.com

 

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